Along with all of the amazing meals and desserts you can cook in the Instant Pot, there are tons of simple things you can do with it as well. Whether it be carrots, asparagus, green beans, or pumpkin, you can perfectly steam almost any vegetable in the Instant Pot!
Why cook your veggies in the Instant Pot?
- It helps retain nutrients. Boiling veggies, often carrots and broccoli, tends to drain them of their nutritional value. Using the Instant Pot means you can choose specific times and settings for different vegetables, allowing you to properly cook them while keeping them healthy!
- It’s super quick! Many of these recipes take under 15 minutes.
- It’s a no-fail, dump-and-go process. You don’t need to monitor the veggies as they cook or worry about over/undercooking! This hassle-free method is perfect for those of you with super busy schedules.
- If the above points don’t convince you enough, take it from me; you’ll get perfectly cooked veggies every time!
Learn more about the instant pot pot-in-pot method with this comprehensive guide!
Cook starchy vegetables, such as potatoes and corn, or cruciferous vegetables, like broccoli and cauliflower, with ease. It’s as simple as adding a cup of liquid, adding your veggies, sealing the lid, and forgetting about them!
It’s super convenient to use the trivet that comes with the Instant Pot as a steamer basket. I also recommend an additional steamer basket, which makes holding the veggies in place easier. I prefer stainless steel ones, but you can find silicone steamer racks too.
These steamer racks can be used for steaming and in some recipes if you are trying to cook multiple things together at once.
It is a best practice to keep the veggies from touching the bottom. This is because the steam function heats very quickly. If you put vegetables in the bottom of the steel insert, touching the water, they will boil and may get overcooked.
The bottom line is that steaming vegetables in the Instant Pot takes much less time than cooking in the oven or on a stovetop. It also requires less “babysitting”, so you can leave them to cook while you tend other things! It is a great, time-saving hack.
You might also enjoy – The Ultimate Guide to air fryer vegetables.
Also, be sure to check out how I steam a vegetable medley in the Instant Pot at the bottom of this post!
Get the complete instant pot cooking times chart here:
Cauliflower
Cut a head of cauliflower into small florets, or leave it whole. Either way, it will be done in a instant! Cauliflower pairs well with lots of meals, and is easy to season however you’d like.
Green Beans
Perfectly steamed Instant Pot Green Beans have a fresh, crunchy texture and are so easy to make! Saute with butter and garlic, drizzle on some lemon juice, and they make a delicious side dish for any meal.
Broccoli
Steaming broccoli helps retain its nutrients and also gives it a well-done texture; it is not too chewy and not mushy either. The process is quick, and this method retains the color of the veggies.
Corn on the Cob
This Instant Pot Corn on the Cob is sweet, juicy, tender, crisp, and so easy to cook in the pressure cooker. Season to taste and serve as an appetizer, snack, or side dish!
Beets
Whether you use them in a recipe like my favorite Beet Rice Pilaf or eat them plain, beets are a true superfood—they are full of antioxidants and vitamins! They cook very well in the Instant Pot, and the skin will peel off with ease when they are done.
Potatoes
There’s some controversy to whether or not potatoes actually count as a vegetable… but they are such a favorite, I can’t leave them out! They bring heartiness to any meal. Boil them in the Instant Pot to get this wonderful, well-done texture, and then use them however you’d like!
Sweet Potato
Sweet potatoes are a favorite in my family. When they are done, they have a creamy “roasted” texture that is good enough to eat on its own. You can also use them as a more nutritious substitute for regular potatoes in other recipes.
Baby Potato
Kid-friendly, bite-sized, and easy to customize, Baby Potatoes are perfect as a side with almost any meal. You can even turn them into Spicy Bombay Potatoes!
Carrots
Carrots have too many health benefits for me to list! Full of beta carotene, vitamins, and minerals, carrots can be cooked in the Instant Pot with ease while still retaining their nutritious values. Cut them into 1-inch pieces and cook them for 2 minutes, or keep them whole and set the pressure cooker to 4 minutes. You can also turn them into a tasty side dish of Garlic and Herb Carrots!
Pumpkin
Pumpkin is by far one of the easiest vegetables to cook in the Instant Pot! You don’t even have to peel or prep it. It’s a super easy way to make pumpkin puree for pumpkin pie or baby food. Check out all the tips to get the perfect pumpkin puree!
Artichokes
Learn how to steam whole artichokes with Simply Happy Foodie. She shares tips on how to buy artichokes and steam them to perfection in the instant pot.
Brussels Sprouts
Recipes from a pantry has this tasty recipe for quick and easy instant Pot Brussels Sprouts! They are seasoned perfectly, and will have the perfect texture when done.
Asparagus
Learn how to cook perfectly crisp and tender asparagus in the Instant Pot every time with this easy and fail-proof recipe by Real+Vibrant!
Vegetable Medley
Now that we have seen how to cook each vegetable in the instant pot perfectly, let’s see how you can cook a medley of vegetables.
Add all the veggies which have the same cooking time in a steamer basket. I added broccoli, cauliflower, green beans, and sliced carrots. All of these veggies steam perfectly in “0” minutes in the instant pot!
Note: “0” minutes is not a typo. Instant pot allows you to set this time, and the veggies cook well in the time it takes for the pot to come to pressure.
You only want to cook the veggies that are pressure-cooked at the same time together. For example, I would not try to steam broccoli and potatoes together.
Can I use frozen vegetables?
I used fresh vegetables in all the recipes above. You can use frozen, too, and I suggest trying the same cooking time. The Instant Pot just takes a bit longer to come to pressure.
Tips for Perfectly Cooked Instant Pot Vegetables
- Use a trivet or steamer basket.
- Cut veggies into equal pieces to ensure they are cooked the same way. Also, only cut veggies if necessary.
- Remember to add water at the bottom of the pot, as this is required to create the steam.
- No fork hole-piercings are needed for starchy vegetables – perks of using an Instant Pot!
Instant Pot Vegetable Cooking Time Chart
I have created an easy printable chart for cooking times for vegetables in the instant pot. Visit below to get it!
More Instant Pot Basic Recipes
Rice & Grains
Brown Basmati Rice – Instant Pot Pressure Cooker
Instant Pot 101
How to cook Chickpeas in Instant Pot?
Rice & Grains
Instant Pot Wild Rice
Instant Pot Steamed Vegetable Medley
Equipment
Ingredients
- 1 cup Broccoli, cut in equal size florets
- 1 cup Cauliflower, cut in equal size florets
- 1/2 cup Carrots , sliced to small pieces
- 1/2 cup Green Beans , cut in 2 inch pieces or whole
- 1 cup Water, for instant pot
Instructions
- Add water to the instant pot insert. Place the steamer basket in the instant pot insert.
- Spread the veggies on the steamer basket. Close lid with vent in sealing position.
- Start the instant pot and set it on Steam mode for 0 minutes on high pressure. (Note: if you like softer vegetables, increase cooking time to 1 minute)
- When the instant pot beeps, quick release the pressure manually. Remove the steamer basket carefully as it is hot.
- Season with salt, pepper and enjoy!
Notes
Nutrition
all my veggies MUSHY on pressure setting 0 or 1…going to STEAM function